Line Cook in Colorado Springs, Colorado at Roadhouse Colorado Springs LLC

Job Summary

The role of the Line Cook is to cook, prepare, and build food exactly per the company specifications and set up stations per schematics. Line cook duties will consist of assisting kitchen management with their daily tasks, while operating with a sense of urgency and maintaining professional communications.

Essential Functions

• Set up and stock stations with all necessary supplies.
• Fill out and sign station sheets.
• Prepare ingredients to use for cooking (e.g. chopping vegetables, butchering/cooking meat, and preparing sauces).
• Cook food on various surfaces and equipment.
• Report to and follow Executive Chef and Kitchen Manager instructions.
• Label and tag prepped and bottled items.
• Monitor, stock, and request orders when there are shortages of ingredients.
• Ensure that food comes out simultaneously, per presentation requirements, and in a timely fashion.
• Comply with nutrition and sanitation regulations, along with safety standards.
• Maintain a positive and professional approach with coworkers and guests.
• Needs to be knowledgeable throughout active productive lines.
• Fill out temperature logs.
• Understand and memorize fryer schematics.
• Maintain food quality and portion control.
• Use time management regarding food orders through constant multi-tasking.
• Read and execute food tickets.
• Manage Expo as needed.
• Review bathroom cleanliness (per training guidelines).
• Perform other duties as assigned.
• Accurately identify and verify ingredients, including those similar in size, shape, or appearance. Select and use the designated cutting boards, utensils, and prep equipment for each task. Follow the kitchen’s color-coding, ingredient verification, and food safety procedures to prevent allergen cross-contact and cross-contamination. Perform these duties with or without reasonable accommodation.

Experience and Education:

• Ability to work on a brigade-style line.
• Familiarity with cooking techniques and cooking procedures.
• Food Handlers card (as required per location).

Physical Requirements

• Frequently stoop, kneel, crouch, or crawl,
• Stand, walk, climb stairs, balance;
• Use hands to grip, handle, feel, reach.
• Use cleaning compounds and cleaning products.
• Exposure to hot and/or cold temperatures.
• Lift 50 pounds at waist or shoulder level. Over 50 pounds requires usage of lift-assists.
• This is a Safety Sensitive position due to the requirements of working with sharp tools and machinery.